Coconut rice is a typical dessert in many Latin American countries. It’s very common in Venezuela, especially in the coastal region where coconut palm trees abound. Bienmesabe, majarate and cocadas are other coconut-based Venezuelan treats. I must confess that even though I have heard about coconut rice on many occasions, I hadn’t eaten it or prepared it. But I was pleasantly surprised by this riquisima recipe. It’s a perfect combination! The richness of the milk and the crunchiness of the shredded coconut give this dessert a perfect balance.
10 Ingredients
2 cups rice
4 cups water
8 cups coconut milk
1 stick of cinnamon
2 allspice berries, dried
4 whole cloves
1 can (14 ozs) condensed milk
2 cups shredded coconut, sweetened
1/2 tablespoon salt
Powdered cinnamon, to taste
Tips.
.- You can add dried fruit like raisins or apricots.
.- This dessert can be served in one large dish or in individual portions.
Steps.
Step 1
In a strainer, wash the rice with plenty of water.
Step 2
In a large pot, add the rice and the four cups of water. Cook over high heat for around eight minutes or until the rice is ‘al dente.’
Step 3
Add the coconut milk, stick of cinnamon, allspice and cloves. Mix the ingredients together using a wooden spoon. When the mixture boils, lower to medium heat and cook for 10 more minutes.
Step 4
Next, add-in the condensed milk and mix until well incorporated. Lower the heat from medium to low, and continue cooking for 30 minutes. Stir constantly while cooking to prevent any rice from sticking to the bottom. Sprinkle in the shredded coconut and salt, and keep cooking for 10 minutes or until the mixture is creamy and most of the liquid has evaporated. Remove from heat and let cool for a bit.
Step 5
Transfer the prepared rice mixture to a serving dish and dust with powdered cinnamon to taste. This delicioso dessert can be eaten chilled or while still warm.
Sources & photos: http://www.quericavida.com